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Ingredients

  • Grilled Salmon
  • 1 1/4 lbs salmon ~5 ounces per serving
  • 1 tbsp lemon juice
  • 1/3 tbsp olive oil
  • 1/2 tsp ground black pepper
  • Panzanella Salad
  • 1 medium cucumber peeled, diced 1/2″
  • 1 large tomato heirloom or any fresh variety, sliced
  • 2 ounces frozen peas thawed
  • 1/4 medium red onion trimmed, diced 1/4″
  • 1/2 medium red pepper trimmed, diced 1/2″
  • 1 ounce Kalamata olives pitted
  • 1/4 ounce capers
  • 2 tsp garlic peeled and minced
  • 1/4 lb fresh watercress stems removed
  • 2 Tbsp basil leaves, very thinly sliced
  • 1/4 tsp ground black pepper
    • Salad Toppings
  • 1/2 cup salad dressing citrus-style vinagrette
  • 1/4 cup shredded parmesan cheese

Instructions:

  1. Preheat grill or pan to 350 F.
  2. Coat salmon with olive oil, lemon juice, and ground pepper.
  3. Cook salmon until internal temperature reaches 145 F (2-3 minutes on each side).

Panzanella Salad

  1. Add all ingredients and toss to mix. Add salad toppings – salad dressing, and parmesan cheese right before service.

Nutrition Facts
:
Calories – 300
Total Fat – 18g
Cholesterol – 70mg
Sodium – 680mg
Total Carb – 10g
Dietary Fiber
Sugars – 3g
Protein – 6g